Abstract
SummaryThis research investigated the effect of carnosic acid (CA), tert‐butyl hydroquinone (TBHQ), sesamol (SL) and L‐ascorbyl palmitate (AP) on the inhibition of glycidyl esters (GEs) and oxidation parameter changes in rice bran oil (RBO) during heat processing. The electron spin resonance (ESR) analysis showed that the free radical scavenging ability of them was ranked as CA > TBHQ > SL > AP. With the addition of CA, TBHQ, SL and AP (0.6 g kg−1), the GEs content was reduced significantly from 987.98 ± 8.45 to 283.87 ± 4.78, 303.21 ± 4.38, 440.52 ± 3.82 and 500.55 ± 2.99 μg kg−1, respectively. All four free radical scavengers had the highest inhibitory effect on C18:2‐GE, followed by C18:1‐GE and C16:0‐GE. Moreover, the free radical scavengers were also effective to inhibit oil oxidation. Overall, the natural‐free radical scavenger may be a promising candidate to mitigate GE formation and oil oxidation due to its effectiveness and safety.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
